Cheesy Bean Tortilla Rolls

Total Time
7 min
7 min
0 min
The filling for this tasty little appetizer can be made a day ahead and the tortillas can be filled and rolled early on the day you plan to serve them.


canned black beans

¾ cup(s), rinsed and drained

Weight Watchers Reduced Fat Mexican style blend shredded cheese

½ cup(s)

low fat cream cheese

3 oz, (Neufchâtel), at room temperature

uncooked scallion(s)

4 medium, thinly sliced

sweet red pepper(s)

½ medium, seeded and diced

jalapeño pepper(s)

1 medium, seeded and minced (wear gloves to prevent irritation)

fat free flour tortilla(s)

6 medium


  1. Mash the beans with a fork in a medium bowl. Stir in the cheddar cheese, cream cheese, scallions, bell pepper, and jalapeño pepper until blended.
  2. Warm the tortillas according to package directions. Spread 1⁄4 cup of the bean mixture onto each tortilla. Roll up then cut each tortilla crosswise into fourths, making a total of 24 pieces. To serve, arrange the pieces cut-side up on a plate. Yields 2 pieces per serving.


Simply cover the rolls with a damp paper towel then with plastic wrap and keep refrigerated. Slice them just before serving. For added flavor, use sun-dried tomato tortillas.

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